Topcheta Corba
(Meatball Soup) Recipe

Origin: Bulgaria Period: Traditional

Ingredients:

4 medium spring onions, chopped
1 carrot, diced
60ml olive oil
2 tbsp water
1 tsp paprika
1.2l beef stock
450g minced beef
1/2 tsp salt
1/2 tsp paprika
40g rice
1 egg
flour, to coat
450g pasta (Macaroni is typical)
250ml plain yoghurt
1 egg
120g flat-leaf parsley, finely chopped
lemon juice and freshly-ground black pepper, to taste

Topcheta Corba
(Meatball Soup) Preparation:

Method:

Heat the oil in a pan, add the spring onions and carrot and fry for 2 minutes. Now add the water and continue cooking until the carrot is soft and lightly glazed (about 10 minutes). Stir-in the paprika and stock, bring the mixture to a boil then reduce to a simmer and prepare the meatballs.

Combine the beef, salt, paprika, rice and egg in a bowl. Mix thoroughly with your hands then take small pieces of the mixture and roll into cherry-sized balls before rolling to coat in he flour.

Return the stock to a boil then add the pasta and meatballs. Reduce to a brisk simmer and cook for about 20 minutes, or until done. Meanwhile, beat together the yoghurt and the remaining egg. When the meatballs and pasta are done add 2 tbsp of the hot stock to the yoghurt mixture then continue adding the broth a little at a time until the yoghurt mixture is the same temperature as the soup. Add the hot yoghurt mix to the soup and stir to combine. Continue simmering for 3 minutes then take off the heat. Add the parsley and season to taste with lemon juice and black pepper. Stir to combine then ladle into 6 warmed soup bowls and serve.

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